Enrique Olvera, Mexico’s most prominent culinary ambassador, wants the world to better understand an unassuming ingredient: corn. In his restaurant Pujol, a tasting menu is dedicated to the modest taco, cooked from a corn tortilla, served according to the Japanese "omakase" philosophy.
Chef Enrique Olvera of Mexico City's Pujol, drives innovation for World Oceans Day by cooking sustainably. Co-hosted with the United Nations and in partnership with Oceanic Global and Ethic Ocean, this series showcases six R&C chefs' commitment to promoting ethical sea- and plant-based meals.
